摘要
为优化酸解法制备RS_3板栗抗性淀粉制备工艺及了解其抗氧化性质,以信阳大板栗为原料,采用正交试验设计优化制备工艺,并对制备的抗性淀粉抗氧化性进行考察。分别以板栗淀粉乳质量分数、盐酸用量、酸解温度、酸解时间做单因素试验,结果表明,当4种单因素参数为20%~30%、1.0%~2.0%、35~45℃、2.0~3 h时,RS_3型板栗抗性淀粉制备得率较高。选用单因素较优参数做正交试验,结果得出板栗乳质量分数25%,盐酸体积分数为1.5%,酸解温度45℃,酸解3 h,RS_3板栗抗性淀粉得率为8.72%。RS_3型板栗抗性淀粉的4项抗氧化性质试验得出高浓度的RS_3型板栗抗性淀粉具有较强的抗氧化能力;当板栗抗性淀粉质量浓度为10 mg/m L时,其对DPPH的清除率为45.2%,相当于6mg/m L Vc的1/2,对超氧阴离子自由基的清除率与4 mg/m L Vc相当;温度为60℃时,10 mg/m L的RS_3型板栗抗性淀粉对亚硝酸盐的清除率达到最大值63.20%;RS_3型板栗抗性淀粉的总抗氧化能力与浓度具有很好的线性关系。
In order to optimize the preparation process of RS3 chestnut resistant starch by acid solution and understand its antioxidant properties,the preparation process from Xinyang chestnut was optimized by orthogonal experiment,and the antioxidant activity of resistant starch was investigated.In single factor experiments,the chestnut suspension mass fraction,hydrochloric acid dosage,acid hydrolysis temperature and acid hydrolysis time were selected respectively,the results showed that the yield of RS3 chestnut resistant starch was higher when the chestnut suspension mass fraction was 2 0%~3 0%,hydrochloric acid was 1.0%to 2.0%,the temperature of acid hydrolysis was 35℃to 45℃and the time of acid hydrolysis was 2.0 h to 3 h.The orthogonal experiment with 4 factors and 3 levels were employed to explore the optimal extraction ratio of RS3 chestnut resistant starch,the results showed that the yield of RS3 chestnut resistant starch was 8.72%when the chestnut suspension mass fraction and hydrochloric acid was 25%and 1.5%respectively,the temperature and time of acid hydrolysis was 45℃and 3 h respectively.The antioxidant experiments indicated that RS3 chestnut resistant starch prepared by acid hydrolysis had a good antioxidant activity,the scavenging rate of DPPH was 45.2%by 10 mg/mL RS3 which was equal to a half of 6 mg/mL Vc.The scavenging rate of the superoxide anion free radical was the same as 4 mg/mL Vc,and when the temperature was 60℃,the scavenging rate of nitrite reached the maximum 63.20%.The results also showed that the total antioxidant capacity of RS3 chestnut resistant starch had a good linear relationship with its concentration.
作者
邵颖
刘坤峰
魏宗烽
魏明奎
SHAO Ying;LIU Kunfeng;WEI Zongfeng;WEI Mingkui(Food Science School,Xinyang Agriculture College,Xinyang 464000,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2018年第4期73-78,84,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省高校重点支持计划项目(17B550004)
河南省科技厅攻关项目(172102110209)
信阳农林学院科研创新团队建设项目
关键词
板栗
抗性淀粉
酸解
抗氧化性
chestnut
resistant starch
acid hydrolysis
antioxidant properties
